As frosty mornings give way to evenings bathed in the gentle glow of spring light it is at last apparent that winter has let slip its icy grip on our fair island nation. Afternoons are no longer suddenly swallowed by night. Instead the light stretches out, filled with bird song, the playful chatter of children or the sound of a distant lawn mower as it is passes back and forth, leaving neat lines in the new spring grass.
I am hopeful that come the end of October the weather might be mild enough for us to shift outdoors and dine under the languid branches of our Pepper tree. I can see this dish featuring in my spring repertoire. The handmade squid ink pasta is paired with a citrus-spiked white wine sauce and peppered with salty, sweet clams to make a deliciously fresh spring dish. Should the idea of hand making pasta not appeal, substitute it with store bought fettucini and it will still be delicious.